Line 9 of a 12 holes muffin tins with paper cases.
Mix butter and crushed digestives and divide among the prepared wells. Press evenly into the bottom of the wells. Bake for about 5 mins (recipe called for the crust to be refrigerated till ready to use). Put aside to cool.

Lower oven temperature to 150C.

In a bowl, whisk cream cheese and sugar until smooth.
Then add egg and vanilla essence and mix well.

Spoon filling into the crusts, dividing evenly and then bake for about 15 mins.
Transfer to wire rack to cool and refrigerate.

Just before serving the plain mini cheesecake, spoon some blueberry pie filling on top.